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A side dish of cabbage and carrots with a sweet, spicy kick of vinegar and hot chile pepper makes a great accompaniment for jerk chicken or pork.
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Yellow cake bars are frosted with a shortening and evaporated milk filling in this homage to the famous snack cakes.
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Yummy Autumn pumpkin spice bars made from scratch. Frost with prepared cream cheese frosting, or make your own!
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These grilled mini burgers are just right for big or small appetites.
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Get Pumpkin Spice-Cranberry Muffins Recipe from Food Network
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Get Macadamia Nut-Crusted Ono with Mango-Lime Butter Recipe from Food Network
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For me, a dinner party is a chance to try all those recipes that serve as bedside reading For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.
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Quickly extract the flavors of chicken plus 4 types of dried seafood in a pressure cooker to make this umami ramen broth that's seasoned with a soy sauce-based tare.
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Peach halves are caramelized and served with creamy frozen yogurt and crunchy ginger snaps.
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Get Ginger Ale Recipe from Food Network
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This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.)
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Pumpkin bars with a hint of maple flavor have cake on the bottom, a creamy middle layer, and a layer of fluffy whipped topping to finish. Sprinkle with cinnamon and toasted pecans for the perfect touch.